Fennel Dusted Atlantic Flounder, Cavatteli pasta and butternut squash and Basil Cream

1 1/2 lbs of fresh Atlantic Flounder
2 Tablespoons of Fennel seeds toasted and ground
1 lb of dried Cavatelli pasta
1 small butternut squash peeled and diced
1 Handful of fresh picked Basil
2 cups of chicken stock
2 cups of heavy cream
3 cloves of garlic
1/2 of medium onion small diced
1/2 cup of white wine
1/2 cup of shaved parmesano reggiano
pepper flake
extra virgin olive oil
salt and pepper

First take your Skinned and filets of flounder and cut into 4-5 ounce portion sizes and set on a paper towel to eliminate any moisture.  Meanwhile in a sauté pan toast your fennel seeds for 10-15 seconds to allow the oils to come out then transfer to a coffee grinder and grind to a fine mixture.  With a hot sauté pan dust your flounder with the fennel powder and kosher salt and add 2 tablespoons of oil to the pan when it starts to smoke add your fish to the pan and turn down to medium heat let it cook on each side for 4-5 minutes and set aside.

For the Cavatelli pasta and butternut squash Cook your pasta in boiling salted water until el dente and set aside do not rinse the pasta!  Next dice your butternut squash and your onion and slice or chop your garlic and set aside.  In a heavy gauge pot place 3 tablespoons of olive oil in and add the onions cook until translucent then add the garlic cook for 2-3 minutes then add the squash followed by the wine and the chicken stock reduce to 1/3 and add the Heavy cream let it reduce until the squash is tender and sauce is slightly thickened. 

To finish the dish add the basil to the sauce and the Cavatelli pasta place a large spoonful into each bowl and add pepper flake and a drizzle of olive oil then place the flounder on top of the pasta  and finish with the parmesan cheese!  Serves 4, Enjoy!!!!

Spinach Stuffed Flounder Fillets

1 cup finely chopped onion
1 Tbsp. butter
2 lb. flounder fillets (6 pieces)
1 lb. fresh spinach, cooked and well drained
1 can (15 oz.) tomato sauce
Dash garlic powder
¼ teasp. Dried leaf basil
Salt and pepper, to taste

Preheat oven to 350.  In a skillet over medium heat, cook the onions in butter until tender. Place a fish on a plate; spread with cooked spinach and sprinkle with some of the onion .Roll up and place in a shallow lightly buttered baking dish, seam side down. Repeat with remaining fillets. Combine tomato sauce with remaining ingredients, spoon over stuffed fillets. Bake for about 20 minutes or until fish flakes easily.